***This makes a lot of cake batter. You can bake up and freeze and extra layers, tightly wrapped…or you can half the recipe. If you half the recipe, I would go with the spice cake mix rather than the white. I would not recommend this recipe if you are going to be covering your tier with fondant. It’s very soft and the coconut & pineapple make it extra moist.
1 box spice mix
1 box white
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half)
1 cup chopped pecans.
** Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325″ until cakes spring back when touched in the center.
I love carrot cake! I love this version, and it is so similar to my scratch version. I’m not a fan of carrot cake mix–I much prefer adding my own carrots and other ingredients. This cake is even better with cream cheese frosting!